I have never cared for polenta. Now I know why. I recently went to a polenta festival at the local Italian Cultural Center and the polentas there were almost like custard they were so creamy. No matter how long or how much attention I pay to mine, they always come out grainy. What am I doing wrong?

This is an example how different types of the same product effect the dish. You need to get fine or extra-fine ground polenta for the type dish that you had at the festival.

Another problem with grainy polenta is that it has set too fast. Turn down (or off) the heat under the pot. If it is still too grainy add water or broth depending upon your recipe.

Hi use lots of butter and parmesan cheese. also add some egg
yokes. But you must use instead polenta.

I made polenta last night for dinner and paid special attention to the smooth texture. I boiled 2 cups of water and then turn off the heat. I slowly added 1 cup of fine ground polenta. This is important, I made sure that each portion of polenta was throughly mixed in before adding the next.

After it was almost set I mixed in olive oil, parmesan cheese, and black truffle pesto. It was rich and creamy!

Unless I'm looking for a more custard setting for my polenta I don't use eggs. I also like polenta with gorgonzola cheese instead of parmesan.

Thanks for the tips. I did buy what was labelled as polenta, not cornmeal. Should I grind it further in the processor? I will try again -- think I'll use the eggs since it sounds like that's what I liked at the festival.

You can try grinding it again. It wouldn't hurt the polenta <img src="/images/graemlins/laugh.gif" alt="" />

I'll search through my recipes (when I discover which bin they're in) for a polenta custard recipe.